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Pork Chops with Raspberry Sauce

Pork Chops with Raspberry Sauce

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Robin Seidel

Succulent herbed boneless pork loin chops paired with a tangy raspberry sauce ... heaven on a plate! This is a special family dish or perfect for company. I accompanied it with mashed potatoes and julienned steamed carrots. My husband can't wait to have it again.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
  2. Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
  3. In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.
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Reviews

fitforaqueenclothing.com
203
10/28/2005

I tried this a long time ago but never rated it. I made this with pork and once with chicken breasts and both very good. I used frozen oj concentrate about 2 tablespoons in place of OJ. I added some dried rosemary with other herbs, I would have used fresh if I'd had it. I also used balsamic vinegar and loved the mellow flavor! Also I added 2 tbs.of cold butter to this finished sauce, I added it last by slowly whisking it in a pat at a time, it thickens the sauce and gives it that silky quality found in French cooking. Serve this over a bed of soft polenta and you have a restaurant quality dish to serve to guests!

MEGLANGFORD
175
12/20/2007

I've made this recipe a couple times now, and it is always great! It's important to use boneless chops though. The sauce is perfect, and I've used both red wine and white wine vinegars. The sauce thickens more once it's off the heat, so follow the directions, then let it sit a few minutes, and it will be perfect for serving.

The Wildes
157
10/21/2007

My husband and I made this tonight. We loved it. We made two changes. One was switching the white wine vinegar with balsamic vinegar. The second was instead of raspberry we used blackberry (since that's all we had). We've made this recipe before with no changes and enjoyed it...We made again with these changes and LOVED it this time.